Greek Cypriot food is a melting pot of delicious flavours: simple Mediterranean salads; classic ingredients like feta, a squeeze of lemon and fresh oregano; cinnamon infused stews; orange blossom scented pastries.

Taverna, takes the best of traditional Cypriot cooking and makes it relevant to modern home cooks. From simple vegan fast-day dishes to feasts for the family, there is something delicious for every mood and moment, including holiday favourites like Moussaka, Kleftiko and Souvlaki, quick suppers such as Prawns with Ouzo and Greens, and sweet treats like Caramelised Fig Semolina Loaf. These delicious recipes relive sun-kissed Mediterranean holidays and simple taverna-style meals.

The author, Georgina Hayden, is a cook, food writer and stylist from North London. Growing up above her grandparents’ Greek Cypriot taverna in Tufnell Park, she developed a love of cooking from the recipes passed down to her. At university she studied Fine Art after which her passion for food landed her a job as a food writer and stylist on various food magazines. She went on to join Jamie Oliver’s food team where she has worked for ten years. She writes, develops and styles for magazine features, books, television projects and campaigns.
Georgina’s work is inspired by her visual eye and her love of travel. Be it sourcing props at flea markets, travelling the world for street-food or cycling around London with her camera in tow, she documents her food adventures on her blog and her instagram @georgiepuddingnpie

Stirring Slowly: Recipes to Restore and Revive is her first book, published in 2016.

Taverna – Recipes From A Cypriot Kitchen is available online at

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